Main Dishes

Holy Green: Spirulina Kale Fusilli


250 gr. spirulina fusilli

3-4 large kale leaves,

3 tbsp olive oil,

150 gr. cherry tomatoes.

1 tbsp furikake

50 gr. vegan parmesan,

A pinch of salt.


1. Bring to a large pot of water to a boil. Cook fusilli al dante. Set aside.

2. Wash kale leaves. In a large pan, sautee kale with olive oil and cherry tomatoes until bright green.

3. Transfer pasta into the pan, add a pinch of salt. Stir for 1-2 minutes.

4. Spread over vegan parmesan and furikake or with your favorite flavours. Serve warm!

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